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MEAT OF THE MONTH GIFT PACKAGESGive the gift of the finest and freshest meats from Lobel’s of New York year-round with our Meat of the Month packages. Your thoughtful, delicious gift will deliver the first Friday of each month--FedEx Standard Overnight delivery service is included in the price!
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Featured Recipe

STEAK WITH A SPICY MARINADEGrill a boneless sirloin or rib steak with this marinade. The weight of the meat is not as important as its thickness, so begin by looking for a nice, thick steak.
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Corned Beef

Although corned beef takes five days to cure, it is otherwise very simple to make and more than worth the time. The result is a revelation to those familiar only with the stuff found in delis and diners, and if you've got leftovers, you can make the best Reuben Sandwiches and Corned Beef Hash you've ever had.

1 1/2 inch long cinnamon stick, cracked with a mallet into small pieces

Directions

Make the Corned Beef Pickling Spice: Combine all the ingredients and store tightly covered until use. (Makes about 1/3 cup.)

Put the kosher salt, sugar, garlic, thyme, pickling spice, and 1 quart water in a 6- to 8-quart pot. Bring to a boil over high heat, stirring to dissolve the salt and sugar. Remove from the heat and let the mixture steep for 5 minutes. Stir in the curing salt to dissolve, add 3 quarts of cool water, and transfer to the refrigerator to chill for at least 2 hours.

Put the brisket in a lidded, high-sided, food-grade plastic or metal container just large enough to contain the meat. Pour in the cooled curing liquid to cover the meat, weighting it with small plates, if necessary, to keep the beef submerged beneath the brine. Cover and refrigerate for 5 days, turning the meat over after 2 or 3 days.

Remove the meat from the liquid and place in a pot large enough to just contain it. (Reserve the curing liquid for now.) Rinse the meat in two or three changes of water and drain. Strain the herbs, spices, and garlic from the curing liquid and discard the liquid. Add the spices to the pot with the meat and cover by 2 inches of water. Add the onion, celery, and carrot and bring just to a simmer over medium-high heat. Cover, reduce the heat to maintain the barest possible simmer, and cook until very tender but not yet falling apart (a carving fork should slide easily into the meat), 3 to 4 hours.

Carefully transfer the corned beef to a cutting board and, using a sharp knife, slice thinly across the grain. Serve each portion moistened with a few tablespoons of the cooking liquid (reserve enough cooking liquid to reheat any remaining beef).

Tips:

Curing salt helps protect curing meat from unsafe micro-organisms and comes in several formulations for use in different circumstances. Here, we use one that contains just pure salt and 6.25% sodium nitrite. It is readily available online from butcher and sausage-making supply stores.

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For five generations, the Lobel's have been purveyors of fine meats dedicated to the highest standards of quality and personal service. These standards have made their butcher shop an institution in New York City, where the family’s Upper East Side store enjoys a devoted clientele comprised of celebrities, prominent business executives, and others who value the highest quality prime meats and attentive service. In 2000, the Lobel's launched lobels.com, featuring superior customer service and making the finest meats available fresh to customers nationwide

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